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BBQ Related Topics => BBQ Recipes => Beef Recipes => Topic started by: luisricky on September 28, 2009, 07:13:59 pm

Title: Barbacoa
Post by: luisricky on September 28, 2009, 07:13:59 pm

yesterday I smock a goat
for this barbacoa you can use lamb, goat or beef
this is traditional on Hidalgo Mexico and its wrapped in Maguey leaves to add a special flavor,


7 lb goat
Maguey leaves

 MARINADE
5 oz chile guajillo
2 1/2 chile ancho
6 cloves garlic
3 small springs thyme
2 T dried oregano
15 whole cloves
1 T black pepper
5 bay leaves
3 cups water
4 T coarse salt

I'm sorry, but I forgot to take pic of the final product but I did take pic of how I set up my smoker

(http://i124.photobucket.com/albums/p27/luisricky_photo/2.jpg)
(http://i124.photobucket.com/albums/p27/luisricky_photo/GetAttachment.jpg)

Title: Re: Barbacoa
Post by: Mike (AZBarbeque) on September 29, 2009, 01:00:34 am

Very Interesting.  Would love to see more pictures next time including some of the finished product...

Title: Re: Barbacoa
Post by: azkitch on September 29, 2009, 03:06:20 am

7 lb? Just a goat roast? Not cabrito?

Title: Re: Barbacoa
Post by: toys4dlr on September 29, 2009, 09:05:57 am

Try jamming a whole goat into the ProQ

Title: Re: Barbacoa
Post by: luisricky on September 29, 2009, 08:36:22 pm

sorry I didn't meant that. I only cook 7bl, not a whole goat, sorry
And I will try to take more pic next time, I think I'll try another 7bl in 2 more weeks
but I need some help
I smock with mesquit and I liked, but I will like to try some different wood, but I don't know which one its better for goat?

Title: Re: Barbacoa
Post by: jmcrig on September 29, 2009, 08:45:56 pm

Sounds interesting. Don't know I've ever had goat, but then again, who knows.

Title: Re: Barbacoa
Post by: jmcrig on November 15, 2009, 01:54:04 pm

I've had goat now. It seems you can't go a block without seeing a shop selling Barbacoa. And damn, it was good. At the Restaurant Depot here they have frozen dressed out goats and lambs.

Title: Re: Barbacoa
Post by: O-Bear on January 03, 2010, 08:02:02 pm

Luis - I spent the last two years working in Mexico City - Barbacoa and Birria were my absolute favorite meals - both with goat.  Lamb and goat is my favorite red meats, and I most often use Pecan wood or Oak when I smoke mine. Oak will be the lighter of the two in terms of flavor. Try either one for your next goat Barbacoa - I think you'll like the flavor.

Where do you get your Maguey leaves? I would be interested in trying this your way.

Title: Re: Barbacoa
Post by: AzJohnnyC on January 03, 2010, 10:03:16 pm

Quote from: toys4dlr on September 29, 2009, 09:05:57 am

Try jamming a whole goat into the ProQ

How many stackers would I need?

Title: Re: Barbacoa
Post by: luisricky on January 07, 2010, 03:55:59 pm

Well O-Bear, I live in south Arizona, so we have Magues every where. Maybe you can find in a Latin market and I will try smocking with Oak, thanks for the tip. if you live around phoenix and you can't find Maguey let me know, I have some in my front yard.
 
Azjhonnyc that thepent on how many pounds will you smock I used 3 stacker's.